These vegan scallops use oyster mushrooms marinated with a blend of flavours, grilled then coated with an Asian inspired glaze.
First, gently wipe the Mushrooms with a damp cloth to get rid of any dirt. Cut the tops off and only use the stems. Slice the stems into 1 or 1 1/2 inch rounds (4 cm) and rest them to the side.
In a separate container or bowl, add the vegetable stock, soy sauce, kelp flakes (or seaweed) and mirin then mix well. Toss and coat the scallops into the sauce, cover and let marinate for at least an hour or overnight.
Place a pan on Medium high heat an add a splash of oil. Put the scallops into the pan without the broth and allow to sear for 6 - 8 minutes on both sides or until they have browned.
Meanwhile, in a separate bowl combine the Sriracha, mirin, soy sauce, corn flour and brown sugar and mix well.
Once the scallops have cooked remove them from the pan and rest them to the side. Pour the glaze into the same pan and allow it to thicken. Taste and adjust to your liking before placing the scallops back into the pan to coat.
Finally, after the scallops have been fully coated in the glaze, remove the pan from the heat and they are ready to serve.
Serving Size 3 scallops